Evaluation of the effect of label attributes over the purchase intention of a cashew nut functional beverage using conjoint analysis.
The package label is an important factor to be evaluated, for constituting the first contact of the product with the consumer, which may exert influence on the purchase intention. Thus, this study identified and evaluated the importance of front label attributes of a new functional beverage made from cashew nut added with mango juice on […]
Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts.
High hydrostatic pressure treatments could increase the protein solubility (200 MPa), water holding capacity (400 MPa), and oil holding capacity (400 MPa) of pine nuts protein fractions, respectively. The exposed sufhydryl content for albumin was highest at 100 MPa while for other fractions it was 400 MPa, contrary for total sufhydryl content-generally it was at 100 MPa, except glutelin (400 MPa). Pine nuts protein fractions demonstrated […]
Development of a non-dairy probiotic fermented product based on almond milk and inulin
Fatty acids, tocopherols, selenium and total carotene of pistachios (P. vera L.) from Diyarbakir (Southestern Turkey) and walnuts (J. regia L.) from Erzincan (Eastern Turkey).
Antioxidant Potential of Chestnut (Castanea sativa L.) and Almond (Prunus dulcis L.) By-products
The antioxidant properties of almond green husks (Cvs. Duro Italiano; Ferraduel; Ferranhês; Ferrastar and Orelha de Mula); chestnut skins and chestnut leaves (Cvs. Aveleira; Boa Ventura; Judia and Longal) were evaluated through several chemical and biochemical assays in order to provide a novel strategy to stimulate the application of waste products as new suppliers of […]
Sensory evaluation of walnut: an interlaboratory study
This work summarizes an interlaboratory study on full sensory profiling designed with the aim of finding some key attributes relevant to describe the sensory quality of walnuts. The study compared descriptive sensory profiling by different laboratories in different countries (Spain, France and Italy) Three trained panels in those European countries in the characterization of walnuts […]